Photo: Gabriel Gurrola
Estimated Nutrition (whole recipe, rough)
386
Calories
20g
Protein
15g
Fat
47g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 medium zucchini thinly sliced
- 2 medium carrots coarsely shredded
- ¼ cup whole kernel corn
- 4 eggs beaten
- ¼ cup milk
- 1 tablespoon chopped fresh dill weed
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 red bell pepper rings
Directions
1
Arrange zucchini evenly in ungreased pie plate then top with carrots and corn.
2
Mix remaining ingredients except bell pepper and pour over vegetables.
3
Elevate pie plate on inverted dinner plate in microwave then cover with waxed paper and microwave on high 10 minutes rotating pie plate ½ turn after 3 minutes.
4
Top with bell pepper.
5
Category:Cathy's Recipes
6
Category:Omelet Recipes
7
Category:Zucchini Recipes
8
Category:Carrot Recipes
9
Category:Corn Recipes
10
Category:Red bell pepper Recipes
Recipe sourced from
fandom